- Classic Devilled Eggs.JPG (24.87 KiB) Viewed 645 times
Preparation Time: 10 minutes
Cooking time: 20 minutes
Serves: 12
If served as 12 portions, provides 97 cals, 10g fat (of which 2g saturates), 0.5g sugar and 0.3g salt per portion.
Ingredients
- 6 large eggs
- 2 tbsp mayonnaise
- 2 tbsp full-fat Greek yogurt
- 1 tsp Dijon mustard
- 2 spring onions, finely chopped
- ¼ tsp celery salt
- Pinch of cayenne pepper
- Chives, chopped (optional to serve)
Method
1. Put the eggs in a pan of just simmering water and cook for 10 minutes. Turn off the heat, and leave the eggs to rest in the hot water for 2 minutes. Drain, then transfer the eggs to a bowl of ice-cold water and leave to cool.
2. Peel the eggs and slice in half, then scoop the yolks out into a bowl with the mayonnaise, yogurt, mustard, spring onions, celery salt and cayenne pepper. Mash everything together until smooth, then spoon into a piping bag fitted with a plain round nozzle.
3. Pipe the mixture into the hollowed-out eggs, or carefully spoon into the middles using a small spoon. Sprinkle over some chives, if using, then serve.
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